CHEESY CHICKEN ALFREDO CASSEROLE RECIPES

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CHEESY CHICKEN CASSEROLE RECIPE - BETTYCROCKER.COM



Cheesy Chicken Casserole Recipe - BettyCrocker.com image

Concentrated flavors and a deep sauciness make this casserole a perfect choice for a warm and comforting dinner.

Provided by Paula Jones

Total Time 30 minutes

Prep Time 20 minutes

Yield 4

Number Of Ingredients 5

1 package (16 oz) bow-tie (farfalle) pasta
1 can (10 3/4 oz) condensed cream of chicken soup
1 1/2 cups cubed or shredded cooked chicken
1 1/2 cups shredded white Cheddar cheese (6 oz)
1 tablespoon coarsely chopped fresh Italian (flat-leaf) parsley, if desired

Steps:

  • Heat oven to 400°F. Spray 2- to 3-quart casserole with cooking spray.
  • Cook pasta as directed on package, using minimum cook time. Drain and return to saucepan. Add soup, chicken and 1 cup of the cheese to pasta in pan; stir to combine. Spoon into casserole. Sprinkle remaining 1/2 cup cheese over top.
  • Bake uncovered 8 to 10 minutes until thoroughly heated and cheese is melted. Garnish with parsley.

Nutrition Facts : Calories 718.0 , CarbohydrateContent 88.2 g, CholesterolContent 85.8 mg, FiberContent 3.7 g, ProteinContent 39.2 g, SaturatedFatContent 10.1 g, ServingSize 1 Serving, SodiumContent 585.0 mg, SugarContent 3.2 g

CHICKEN ALFREDO CASSEROLE RECIPE | FOOD NETWORK KITCHEN ...



Chicken Alfredo Casserole Recipe | Food Network Kitchen ... image

This family-friendly casserole is great for a large gathering. You can make and assemble it a day ahead, just bring it back to room temperature before baking. We like boneless skinless chicken thighs because they cook quickly and stay moist and tender.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 1 hours 10 minutes

Cook Time 45 minutes

Yield 8 to 10 servings

Number Of Ingredients 16

4 tablespoons unsalted butter, plus more for the baking dish
Kosher salt
1 1/2 pounds skinless, boneless chicken thighs, cut into large chunks
2 1/2 cups low-sodium chicken broth
6 cloves garlic (4 crushed, 2 chopped)
3 wide strips lemon zest, plus 1 tablespoon lemon juice
2 sprigs rosemary
2 bay leaves
1 pound penne
6 cups small broccoli florets (about 1 pound)
4 tablespoons all-purpose flour
2 cups heavy cream
Freshly ground pepper
1 1/4 cups grated Parmesan cheese
1/4 cup chopped fresh parsley
2 cups shredded low-moisture mozzarella cheese

Steps:

  • Preheat the oven to 400˚ F. Butter an 11-by-14-inch or other 4-quart baking dish. Bring a large pot of salted water to a boil.
  • Put the chicken in a dutch oven or other large pot, then add the chicken broth, crushed garlic, lemon zest, rosemary sprigs and bay leaves. Partially cover and bring to a simmer over medium-low heat. Cook, partially covered, until the chicken is tender, 20 to 22 minutes. Strain through a fine-mesh sieve (you should have 2 cups liquid; if necessary, add a little water to make 2 cups). When the chicken is cool enough to handle, tear or shred into small pieces. Wipe the dutch oven clean.
  • Meanwhile, add the pasta to the boiling water and cook until just al dente, adding the broccoli during the last 2 minutes of cooking. Drain the pasta and broccoli in a colander and rinse with cold water to stop the cooking. Let drain in the colander while you make the sauce.
  • Melt the butter in the Dutch oven over medium heat. Add the chopped garlic and cook until sizzling, about 30 seconds. Sprinkle in the flour and stir to make a paste; cook until the flour is no longer raw, 1 to 2 minutes. Whisk in the reserved 2 cups cooking liquid and the heavy cream; season with 1 teaspoon salt and a few grinds of pepper. Return to a simmer, whisking to make a smooth sauce. Cook over low heat until thickened, 3 to 4 minutes.
  • Remove the pot from the heat. Stir in 1 cup Parmesan, the parsley and lemon juice. Add the chicken, pasta and broccoli and stir to coat. Transfer to the baking dish and sprinkle with the remaining 1/4 cup Parmesan and the mozzarella. Bake until the top is golden and the edges are bubbly, about 25 minutes. Let rest 5 minutes before serving.

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